About the bake
These delicious Barnet Sugar Cakes are like large biscuits and have a lovely golden iced topping. These biscuits have the added twist of white wine or sherry, which brings out the fruity currants.
Method
Step 1:
Preheat the oven to 190°C (fan 170°C, gas mark 5) and line a baking sheet.
Step 2:
Sift the flour into a bowl and rub the butter into the flour until it resembles coarse breadcrumbs, alternatively use a food processor.
Step 3:
Stir through the sugar, currants and nutmeg.
Step 4:
Mix together the cream, yolk, and wine and gradually add to the flour mixture, bringing together to form a soft dough.
Step 5:
On a lightly floured surface roll out the dough to 0.5cm thickness and cut out rounds using a 7 1/2cm plain cutter.
Step 6:
Place on lined baking sheets and bake in the oven for 10 minutes until golden and cool on a cooling rack.
Step 7:
When cool dust each with a little icing sugar and mix the icing sugar with 2 teaspoons of water. Either pipe or drizzle with a spoon over the biscuits. Allow to set before serving.
Ingredients
- 250g Self-raising white flour
- 100g Butter (salted) (at room temperature)
- 100g Billington's Unrefined Golden Caster Sugar
- 100g Currants
- 0.5 tsp Nutmeg (freshly grated)
- 2.5 tbsp Double cream
- 1 Egg yolk(s) (free range) (medium)
- 2.5 tbsp White wine (sweet, or sweet sherry)
- 4 tbsp Silver Spoon Icing Sugar
- 250g Self-raising white flour
Utensils
- Baking sheet
- Sieve
- Rolling pin
- Piping bag
We'd love to know how it went?
Was it yum? Did the recipe work well? Did you change any ingredients? Add anything?
Ingredients
- 250g Self-raising white flour
- 100g Butter (salted) (at room temperature)
- 100g Billington's Unrefined Golden Caster Sugar
- 100g Currants
- 0.5 tsp Nutmeg (freshly grated)
- 2.5 tbsp Double cream
- 1 Egg yolk(s) (free range) (medium)
- 2.5 tbsp White wine (sweet, or sweet sherry)
- 4 tbsp Silver Spoon Icing Sugar
- 250g Self-raising white flour
Utensils
- Baking sheet
- Sieve
- Rolling pin
- Piping bag